Sharing my scrapbooking addiction, love of paper, my inner desire to sort and organize, live life to the fullest and my love of all things domestic and homey.

Tag Archives: dessert

I am so sorry that it’s been so long since I posted last….life has been busy since I started my new travel business. It feels good to get back at the blog today though. Today I am stopping by to share a seasonal favourite of mine, something my Mom made when we were growing up and now I make it too every spring when the first rhubarb of the season is ready. Although yesterday I made it with frozen rhubarb since our winter was particularly long/late this year and the rhubarb is far from ready yet.

To make the rhubarb cake/dessert, here is what you need:

1/2 c butter or margarine

1 c white sugar

1 egg

1 c milk

1 tsp vanilla

2 c all purpose white flour

1 tsp baking soda

1/4 tsp salt

2 1/2 c chopped rhubarb

1/4 c white sugar mixed with 1 tsp cinnamon

whipped cream

To begin, combine margarine and sugar in a bowl till yellow and smooth. Next add egg and beat, then milk and vanilla and beat well. Next add dry ingredients in order given and beat well. Lastly add rhubarb and fold in.

Here’s what your batter will look like.

Spoon into a greased 9×13″ pan.

Combine sugar and cinnamon and sprinkle on top of the cake.

Cinnamon sugar mixture.

All ready for the oven.

Bake at 350 degrees for about 40 minutes or until toothpick inserted in the center comes out clean. Serve warm with whipped cream, a delicious spring dessert. Feeds over ten people!

The finished product.

Enjoy! I hope you enjoy the beautiful spring day we’re having today, the sun is shining, it’s warm finally and the birds are singing. Have a good one!

Yesterday, a summer layout, today Christmas baking. I’m all over the board here!

Today I thought I’d share my recipe for making a family favourite in this house at Christmas, chocolate covered peanut butter balls. They are very simple to make. In a large bowl you just combine the following:

1 c crunchy or smooth peanut butter

1 cup icing sugar

4 tbsp. butter or margarine

1/2 c shredded sweetened coconut

1 cup rice krispies

Mix together well. Form into small balls using your hands. Dip into melted chocolate wafers (I buy Merkins light chocolate wafers from the Bulk Barn) and melt them in a measuring cup in the microwave. A double boiler or glass bowl over a pot of boiling water will of course work too. I buy the equivalent of about 6-7 cups of wafers (comes to about $12.00) and that does about 3 batches of peanut better balls. Each batch yields about 20-24 balls.

Now back to melting the chocolate…..I must say though that what I find works best is a one or two cup measuring cup full almost of chocolate wafers, put the microwave on medium or low temp. I find this because it’s nice to have something kinda deep to make it easier to fully submerge the balls and coat them fully in one swoop. Then you can pull them back out easily with a teaspoon or a toothpick. Allow excess chocolate to drip off. It’s a little messy, if it’s not messy you can’t be doing it right!! Place coated balls on waxed paper on a cookie sheet and refrigerate until set. Then they can be transferred later to a suitable container without risking them all sticking together. Store in fridge until consuming though, as opposed to on the counter. These freeze very well too. But good luck keeping them in the house long enough to bother freezing any……

Today I am here to share a favourite winter dessert idea, at least in this house. How does gingerbread with a warm lemon sauce and whipped cream sound to ya? Well here are the step by step ingredients and instructions for you take make this easy yet scrumptious and spicy dessert tonight.

To start with, to make the gingerbread you need:

1 c white sugar

1 c vegetable oil

3 eggs

1 c molasses

Beat these items well with your electric mixer in a nice large bowl. Then add:

2 c all purpose white flour

2 tsp baking soda, dissolved in 1/8c warm water first

1 tsp of each cloves, cinnamon, and ginger (all ground of course)

1/2 tsp salt

1 tsp baking powder.

Beat again until well combined. Now lastly add 1 c boiling water, and beat until all nice and smooth.

Pour batter into a well greased 9×13″ pan, and bake at 350 degrees for 35 minutes precisely. Do not overcook this gingerbread at all as it will taste burnt and it ruins the whole dessert. Very touchy that gingerbread is!

Allow to cool on a cooling rack in the pan.

Here it is ready to go in the oven.

Here it is all baked, and not too dark or overdone. You have to watch it very closely.

Now this cake can be served as is cold the next day with some butter or margarine and a cup of tea or warm apple cider, and it’s delicious, just gets better and better and moister and moister day by day. It’s nice served alone with whipped cream as well. But my friend Leanne has introduced me to a warm lemon sauce that I now have to make when I make gingerbread. To make it you need to add the following to a small saucepan:

1/2 c white sugar

1 tbsp. corn starch

1 c boiling water

2 tbsp. butter or margarine

1 tsp lemon extract

1/2 tsp salt

1/2 tsp ground nutmeg

Combine all well and bring just to a boil then remove from heat. Can do this in the microwave too in a microwave safe dish. Sauce should thicken slightly. Best served warm over the gingerbread, with a dallop of whipped cream on top! Delightful at Thanksgiving, Christmas or any nice meal in the winter time!

Here’s the sauce coming together:

Dessert is ready! Who wants some? (served here with vanilla ice cream, cause that works too!)